Razz-Ma-Tazz
Trailer
3750 Harris ST, Eureka
Thursday, Sept. 30, 2021 (1 violation)
Reinspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured 1 container of mac & cheese 133.4F stored in warming cabinet (1 container of mac & cheese measured 138.5F). Further revise hot holding procedure to ensure that all PHF are held at/above 135F at all times. For example, moving non-PHF (desserts) to the top shelves, moving PHF (mac & cheese, veggies) to the lower shelves, using perforated racks to increase air flow in warming cabinet, etc.
ROACHY SAYS:
“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”
Thursday, Sept. 23, 2021 (1 violation)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Gravy measured 125F in the steam table. Per operator, the gravy had been in the steam table since 12noon, approximately 3 hours. Operator discarded gravy. Black eyed peas and macaroni & cheese measured 110F in warming cabinet. It appears as though the warming cabinet shorted out and is no longer operational. All remaining foods must be discarded, composted, or consumed by 4PM. Revise hot holding procedure to maintain hot foods at or above 135F at all times. This is a major violation that requires a reinspection on or after 9/26/21.
ROACHY SAYS:
“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”
Tuesday, June 15, 2021 (0 violations)
CP - Change of Ownership
ROACHY SAYS:
“Huzzah! This establishment has successfully impressed the government! Kudos, Razz-Ma-Tazz!!”
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